Half-and-Half Asian Chicken Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A balanced stir-fry featuring equal parts tender chicken and crisp vegetables, finished with a glossy ginger-scallion sauce. This asian-inspired asian ready in about 25 minutes pairs boneless skinless chicken thighs, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (9 ratings) Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 1/2 lb boneless skinless chicken thighs into 1/2-inch cubes, then toss with 1 tsp cornstarch until evenly coated to prevent drying.
  2. Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat until shimmering, then add chicken and cook for 4-5 minutes until golden and cooked through, stirring occasionally to avoid sticking.
  3. Step 3: Add 1/2 cup broccoli florets and 1/2 cup diced carrots to the skillet, stirring to combine with chicken, and cook for 3 minutes until vegetables are crisp-tender.
  4. Step 4: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced fresh ginger, and 2 tbsp chopped scallions in a small bowl, then pour the mixture over the chicken and vegetables. Add 1/4 cup water and simmer for 2 minutes until sauce thickens slightly and coats the ingredients evenly.

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Frequently asked questions

How long does Half-and-Half Asian Chicken Stir-Fry take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-and-Half Asian Chicken Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.

Can I substitute ingredients in Half-and-Half Asian Chicken Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-and-Half Asian Chicken Stir-Fry for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-and-Half Asian Chicken Stir-Fry?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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